| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Beef | 6 | Servings | |
INGREDIENTS
| 1 | lb | Beef round, 1/2 inch thick |
| 1 | T | Margarine from soybean oil |
| 1 | Onion, chopped | |
| 4 | Cloves garlic, finely | |
| chopped | ||
| 1 | t | Dried thyme |
| 1/4 | t | Salt |
| 1/4 | t | Pepper |
| 2 | Bell peppers, cut into | |
| 1/4"strips | ||
| 1/4 | c | Dry red wine |
| 2 | T | Cornstarch |
| 1 | c | Beef broth, cold |
| 6 | c | Cooked rice, hot |
INSTRUCTIONS
Trim fat from beef steak. Cut beef with grain into 2 inch strips; cut strips diagonally across grain into 1/4 inch slices. Melt margarine in nonstick skillet over med-high heat. Cook onion, garlic, thyme, salt and pepper in margarine about 3 minutes, stirring occasionally, until onion is tender. Stir in beef and bell peppers. Cook about 4 minutes, stirring occasionally, until beef is no longer pink. Stir in wine; reduce heat. Cover and simmer 5 minutes. Stir cornstarch into broth until dissolved; stir into beef mixture. Cook over med-high heat, stirring constantly, until thickened. Serve over rice. Posted to recipelu-digest Volume 01 Number 407 by James and Susan Kirkland <[email protected]> on Dec 27, 1997
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